Harnessing SATS’s culinary expertise across many cuisines, high food safety standards, food technologies and global supply chain networks, SATS is bringing Singapore closer to achieving its “30 by 30” vision by raising its profile as a food innovation hub through building momentum for sustainable food. Representatives from Savour BlackBookAsia Magazine attended a rather different kind of tasting (Country Foods Experiential Centre at The Arts House) and here are our comments.

Global warming. Carbon Footprint. A growing number of studies has drawn attention to the impact livestock is having on climate change. Not only switching to a plant-based diet would allow more people to be fed well, but also improves one’s health by lowering intake of saturated fat. Over the years, SATS, Temasek, EDB and Enterprise Singapore, have been exploring innovative meal solutions. SATS wholly-owned subsidiary Country Foods is championing sustainable protein alternatives in many ways and this afternoon tea tasting is just the tip of the iceberg for what is to come.

Switching to plants-based diet doesn’t mean compromising on taste and favour. At The Arts House, SATS presented the best of their alternative protein partners’ ingredients in plant-based and meat hybrid dishes across cuisines. Think Singapore hawker dishes favourites like our Bak Chor Mee and Roti Jala with vegetable curry as well as international staples such as Katsu Sando, the ubiquitous Japanese sandwich with incredibly tender and juicy cutlets made from alternative proteins that will satisfy any gourmet foodie.

A special mention to the oriental fried squid which is made of Konjac jelly. The texture was on par to a real squid! A great alternative for diners who are allergic to seafood. We can’t wait to buy this off the shelf. The food presented highlighted SATS’s culinary expertise to adapt different alternative proteins to get the right taste and texture to delight increasingly eco-conscious consumers. Kudos to the SATS Culinary Team who served up a smorgasbord of alternative protein dishes tailored for Asian palates.